Allergy-friendly Pie Crust Recipe

This is a crust for a one-crust pie.  Double the recipe for a two-crust pie.  It is gluten free, wheat free, soy free, egg free, dairy free and sugar free, but not taste free!


Allergy-friendly Pie Crust Recipe


1 1/4 cup flour mix
1/4 teaspoon salt
1 packet gelatin (Knox)
1/2 cup lard
3 tablespoons ice water


Using a fork or pastry blender, work the fat into the dough until it resembles coarse crumbs.  Sprinkle the water over the flour mixture and mix it until it holds together.  You might need a little more or a little less, depending upon the moisture content of your ingredients.  Form the dough into a ball and wrap it with plastic wrap.  Refrigerate the dough for about 30 minutes before rolling out for a single crust pie.  Fill and bake as directed.


If there are left over scraps, roll them out and sprinkle them with sweetener and cinnamon.  Roll them up like mini-cinnamon rolls.  Cut them into 1" pieces and bake them at 425 for about 10 minutes.  Enjoy!

Basic Dough -- Allergy friendly -- Great for pies!

Hi!

The other day I whipped up this Basic Dough recipe.  It was originally an attempt at tortillas, but it failed miserably at that -- they just need all that rubbery gluten!  However, when I put olive oil and some cinnamon and fructose on it, then rolled it up pin-wheel fashion, sliced them and baked them at 425F for about 10 minutes, they made great little mini cinnamon rolls (cinnamon pinwheels.)  I've, also, used this as a pie dough for meat pies*.

Basic Dough


2 cups non-wheat flour mix
1/2 tablespoon baking powder
1/2 teaspoon salt
1/3 cup fat (lard, olive oil, etc.)
~1 cup water (ice water is best)

Combine the dry ingredients with the fat and mix them until the consistency is like small peas.  Add enough water for the dough to stick together but not be sticky.  Use as desired.


Individual Meat Pies* (Pasties)

Cook thoroughly in a frying pan over medium heat

1 1/4 pounds ground beef
1 small onion, diced
1 cup cabbage, finely chopped
1 teaspoon sea salt
1/2 teaspoon Adobo seasoning

Add and mix thoroughly

2 teaspoons cornstarch dissolved in 2 tablespoons water

Allow the filling to cool enough to handle.  Meanwhile, prepare the above dough and roll out into 6" to 8" circles.  Put a scoop of the meat mixture onto the center of each circle, fold them over, seal the edges and pierce the tops with the tines of a fork.  Baked them on a baking sheet at 425F for about 20 minutes.  Good stuff!